Below I have listed a  selection of the food we prepare – Please enquire for our full list.

Dishes on offer will vary depending on the time of year and availability of their ingredients.

A selection from our canapé menu 

Asian marinated tiger prawns with spiced guacamole

Teriyaki grilled yellow-fin tuna, wasabi & picked ginger

Spiced Crab wontons with chilli dipping sauce

Thai green Chicken skewers, peanut & coconut

Crispy Duck and vegetable spring rolls, plum sauce

Quail egg scotch eggs with saffron aioli

Serrano ham croquettes , smoked paprika aioli

Sticky sausages with honey & grain mustard yoghurt

Vegetable pakora with tamarind, ginger & coriander relish

Leek & mushroom croquetas , smoked paprika aioli

Hot smoked salmon, pickled cucumber, blini, chive sour cream

Figs & Parma ham, parmesan biscuit, cracked black pepper mascarpone

Smoked chicken & quail egg caesar salad crostini, shaved parmesan

Home cured Bresaola, sweet beetroot & horseradish rolls

Caramelised red onion, roasted squash, basil & stilton tartlets

A selection from our starter menu:

  • Seared diver-caught scallops, pea and mint mash with crispy pancetta
  • Ginger and chilli beef, bok choi, mango and bean sprout salad with coconut and lime dressing
  • Local Figs with buffalo mozzarella,Proscuito, basil, mint, vincotto, toasted pine nuts & wild rocket
  • Chicken liver and foie gras parfait with green tomato chutney and toasted brioche
  • Pan-fried crab cakes with mint and cucumber yoghurt with aoli
  • Lobster and samphire salad with shaved parmesan and saffron dressing
  • Asian laksa with rice noodles, shrimp wontons and lime leaves
  • English asparagus (when in season) with reduced balsamic and shaved pecorino
  • Tempura fried courgette flowers stuffed with goat’s cheese and roasted capsican
  • Wild garlic soup with crispy garlic flowers
  • Ham hock terrine, caramelised onion confit and toasted brioche
  • Tart of roasted red onions, feta cheese, slow-roasted tomatoes and basil
  • Chanterelle and prosciutto bruschetta with fresh parsley
  • Tuna carpaccio with fresh chilli and wild rocket
  • English figs with buffalo mozarella, olive oil and basil
  • Hot smoked salmon with pickled beetroot, marsh samphire, saffron aioli & pea shoots

A selection from our main course menu:

  • Honey-glazed confit of duck with sweet potato mash and spring greens
  • Garlic and rosemary studded rump of Sussex lamb, gratin dauphinoise, seasonal vegetables, anchovy & rosemary sauce
  • Roasted monkfish tail wrapped in proscuitto with English asparagus and potato rosti
  • Breast of Guinea fowl with sautéed wild mushrooms,thyme jus, butternut squash puree and seasonal vegetables
  • Roasted fillet of cod, broad beans and grilled new potatoes with red wine jus
  • Wild garlic risotto with fresh peas, broad beans, parmesan and chives
  • Breast of free-range chicken stuffed with spinach, pancetta and ricotta
  • Fillet of Free-range Eridge pork stuffed with prunes, sage & amagmac, wrapped in bacon, potato rosti
  • Whole seabass baked in banana leaves with chilli, ginger and lime leaves
  • Sweet potato, chickpea and eggplant curry with cardomon nan and spiced rice
  • Summer salad of broad beans, roasted baby beetroot, vine tomatoes, soft-boiled quail’s eggs and grilled haloumi
  • Thai marinated free range chicken brochettes, roasted vegetable couscous and coriander yoghurt
  • Homemade ravioli with roasted butternut squash, goat’s cheese and marjoram
  • Pea and clam risotto with garlic, parsley and parmesan
  • Tagliatelle with asparagus, proscuitto, creme fraiche and wild rocket leaves
  • Seared tuna nicoise with anchovies, olives, soft-boiled gull’s egg and ripe tomatoes
  • Pumpkin and oregano gnocchi with sage butter sauce


  • Vanilla panna cotta with fresh raspberries and coconut biscotti
  • Dark chocolate Nemesis with creme fraiche
  • Glazed lemon tart with mascarpone
  • Summer pudding with Dorset clotted cream
  • Individual fruit tarts pastry cream
  • Apple tart tatin with cardomom ice-cream
  • A trio of desserts to include: a shot glass of vanilla panna cotta,
  • chocolate & sour cherry brownie, blackcurrant fool,lime or lemon posset, dark chocolate truffle cake, apple tart tatin